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Preheat oven to 375 degrees.
Cut onions into rounds and place in bottom of deep roasting pan. Sprinkle dried oregano liberally over onions.
Place a roasting rack over the seasoned onions.
Wash chops, and season both sides with Caribbean Calypso seasoning and white pepper (fresh ground is best!) on the rack so that extra seasoning ends up in pan.
Pour orange juice, a minimum of three cups, but really, enough to cover the onions without reaching the meat, into the pan. Pour the juice into the side of the pan, not directly on the chops. Shake pan to mix seasoning and juice together.
Bake in oven 35-40 minutes or until internal chop temperature is 170.
Set chops aside to cool and place the roasting pan on stovetop over medium heat to make the sauce. Add cornstarch slurry and sugar, stirring well. If using the blood oranges, juice them and add it at this point. Allow mixture to reduce by 1/3.
Plate chops with onions, then top with sauce.
This goes well with mashed garlic Blue Peruvian potatoes and steamed asparagus.
The orange juice in this dish can be replaced by any medium tart citrus juice, as long as you like it. If you use a nectar, thin with water to prevent burning in the oven.
This recipe was provided by S. T. Greene from Chestnut Hill.